Artisanal ice cream production in jars and operation of four ice cream cafés in Schleswig-Holstein
Elvis Bogicevic e.K. (ELVIS Eis)
Bargteheide (ice cream manufactory and ice cream café) · Bad Oldesloe · Lübeck · NeumünsterNew on Amplifa
About ELVIS Eis
ELVIS Eis (Elvis Bogicevic e.K.) is an ice cream manufactory from Bargteheide in Schleswig-Holstein. The company produces artisanal ice cream – milk-based gelato as well as vegan sorbets – and fills it into jars of 350–360 g / 400 ml. Production has taken place since 2022 in the company's own ice cream manufactory on Otto-Hahn-Straße in Bargteheide; in addition, the company operates four ice cream cafés in Bargteheide, Bad Oldesloe, Lübeck and Neumünster with a gastronomy offering (breakfast, coffee, snacks). The whole milk and cream for the milk-based ice cream varieties come from the Meierei Horst dairy in Schleswig-Holstein; jars, lids with PVC- and plasticizer-free seals and labels are sourced regionally. Production relies on low air overrun for a creamy consistency as well as on resource-saving technology: a chilled water system in a closed cooling water circuit, heat exchangers with heat recovery, a CIP cleaning system and solar panels that cover around one third of the electricity demand. ELVIS Eis is available in more than 6,000 supermarkets in Germany and Austria, including at EDEKA, REWE, Kaufland, famila and Globus.
- Site
- Bargteheide
- Processes
- Artisanal ice cream production (gelato/milk-based ice cream, sorbet, manufactured in-house), Filling of ice cream into jars (350g/400ml), Own ice cream production/ice cream manufactory, Ice cream cafés with gastronomy (breakfast, coffee, snacks), Sales via food retail, Tasting tours in retail stores
- Materials
- Whole milk (regional fresh milk, Meierei Horst), Cream, Glass (packaging, Noelle + von Campe, Boffzen), PVC- and plasticizer-free lid seal (PANO, Itzehoe), Regional fresh milk (whole milk), Glass packaging (Noelle + von Campe, Boffzen), Sorbet production (fruit purée, water, sugar)
- Founded
- 2006
- Industries
- Food/Ice cream, Gastronomy (ice cream cafés), Food retail (grocery)
- 01
Recipe development
- 02
Sourcing of regional ingredients (fresh milk, cream)
- 03
Artisanal ice cream production
- 04
Filling into jars
- 05
Quality control of each batch
- 06
Frozen storage
- 07
Distribution via food retail and own ice cream cafés
Ingredients & Process
Regional fresh milk (whole milk)
Basis of the milk-based ice cream varieties, sourced from the Meierei Horst dairy in Schleswig-Holstein.
Cream
Regional cream for creamy milk-based ice cream varieties.
Glass packaging (Noelle + von Campe, Boffzen)
Protects aroma and consistency and is an alternative to plastic packaging.
PVC- and plasticizer-free lid seal (PANO, Itzehoe)
Lids with plasticizer-free seal for the ice cream jar.
Sorbet production (fruit purée, water, sugar)
Vegan, dairy-free varieties on a fruit basis, e.g. strawberry sorbet and mango berry.
Locations
Bargteheide, Otto-Hahn-Straße 3
DEIce cream manufactory / production site / company headquarters
- Part weight / size
- 350–360 g per jar
- Lot size
- Daily production, batches with quality control
- Materials
- Whole milk, cream, fruit, nuts, cocoa
- Chilled water system
- Heat exchanger with heat recovery
- CIP cleaning system (Cleaning in Place)
- Cold storage rooms
- Solar panels (approx. 1/3 of electricity demand)
Bargteheide, Bahnhofstraße 1
DEIce cream café
Bad Oldesloe
DEIce cream café
Lübeck
DEIce cream café
Neumünster
DEIce cream café
Ice Cream Varieties in Jars
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Artisanal ice cream production (gelato/milk-based ice cream, sorbet, manufactured in-house)Plastics | – | – | 350-360g per jar | – | Whole milk, Cream, Hazelnuts, Strawberries, Mango purée, Cocoa |
| Filling of ice cream into jars (350g/400ml)Assembly | – | – | – | – | Glass |
6 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Chilled water system | – | – | – | – | Bargteheide |
| Heat exchanger (heat recovery in cold storage rooms) | – | – | – | – | Bargteheide |
| CIP cleaning system (Cleaning in Place) | – | – | – | – | Bargteheide |
| Cold storage rooms | – | – | – | – | Bargteheide |
| Solar panels (roof of the production hall, approx. 1/3 of electricity demand) | – | – | – | – | Bargteheide |
| Ice cream production (ice cream manufactory, modern production facilities, no details given) | – | – | – | 2022 | Otto-Hahn-Str. 3, 22941 Bargteheide |
Additional services
Reference customers
History
- 1992/1993
The brothers Elvis and Drazen grow up separated from their mother during the Bosnian War; the mother works in an ice cream café in Bad Oldesloe.
- 1999
Family reunited; the brothers discover their passion for the craft of ice cream making.
- 2006
Takeover of their first own ice cream café in Bargteheide.
- 2017
1st place in the audience award of the Gelato Festival in Florence.
- 2019
Takeover of further ice cream cafés, including Bad Oldesloe; plans for the Lübeck location.
- 2020
Corona-related closure of the ice cream cafés; the idea of ELVIS Eis in jars is born.
- 2021
Start of the first production and sales via initial regional supermarkets.
- 2022
Opening of the company's own ice cream production on Otto-Hahn-Straße in Bargteheide.
- 2024
ELVIS Eis in more than 6,000 supermarkets in Germany and Austria.